Acceptance of 2% Ultra-Pasteurized Milk by Consumers, 6 to 11 Years Old
The objective of this study was to determine the degree of liking of ultra-pasteurized (UP) milk by 6 to 11 year olds. For comparative purposes, 2% UP milks were evaluated along with 2% conventionally pasteurized high temperature short time (HTST) and 2% ultra high temperature (UHT) milks. A seven-p...
Gespeichert in:
| Veröffentlicht in: | Journal of dairy science 2001-04, Vol.84 (4), p.951-954 |
|---|---|
| Hauptverfasser: | , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 954 |
|---|---|
| container_issue | 4 |
| container_start_page | 951 |
| container_title | Journal of dairy science |
| container_volume | 84 |
| creator | Chapman, K.W. Boor, K.J. |
| description | The objective of this study was to determine the degree of liking of ultra-pasteurized (UP) milk by 6 to 11 year olds. For comparative purposes, 2% UP milks were evaluated along with 2% conventionally pasteurized high temperature short time (HTST) and 2% ultra high temperature (UHT) milks. A seven-point facial hedonic scale with Peryam & Kroll verbal descriptors for affective testing with children was used with the 6 year olds. For the older children, a seven-point hedonic scale with Peryam & Kroll verbal descriptors was used. The mean degree of liking of UP milk was rated as slightly below “good.” HTST milk was liked slightly more than the UHT milk, which was liked slightly more than the UP milk. How the children felt about milk, in general, significantly affected how much they liked the test milks, with all milks being influenced equally. |
| doi_str_mv | 10.3168/jds.S0022-0302(01)74553-5 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_70853857</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0022030201745535</els_id><sourcerecordid>70853857</sourcerecordid><originalsourceid>FETCH-LOGICAL-c482t-7237852b7ea0f0d8b17d467e0c33f72f127dc37bab2ce12b656986aa7bda6fdc3</originalsourceid><addsrcrecordid>eNqNkU1v1DAQhi0EokvhLyAjVNRKpHjsOHaO1Yp-SEVFgh44WY49oS7OZmsnoPLr8XZX5dqTNfLzztjPEPIO2LGARn-69fn4G2OcV0wwfsjgSNVSiko-IwuQXFYCWv2cLB6RPfIq59tSAmfyJdkDEJKD4gtyduIcrie7ckjHnvIDeh2nZKuvNk84p_AXPf0S4i_a3dPluMrzgCl_pA2dRgpAf6BNmV5F_5q86G3M-GZ37pPr08_fl-fV5dXZxfLksnK15lOluFBa8k6hZT3zugPl60Yhc0L0ivfAlXdCdbbjDoF3jWxa3VirOm-bvlztkw_bvus03s2YJzOE7DBGu8JxzkYxLYWWqoDtFnRpzDlhb9YpDDbdG2BmY9EUi-bBotkoMgzMg0UjS_btbsjcDej_J3faCvB-B9jsbOxT8RfyI9dqVX5ZqIMtdRN-3vwJCU0ebIylKWyG69rUppVQuOWWwyLud8BksgtYNuJLxk3Gj-EJj_4Hz8SbxA</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>70853857</pqid></control><display><type>article</type><title>Acceptance of 2% Ultra-Pasteurized Milk by Consumers, 6 to 11 Years Old</title><source>MEDLINE</source><source>Access via ScienceDirect (Elsevier)</source><source>EZB-FREE-00999 freely available EZB journals</source><creator>Chapman, K.W. ; Boor, K.J.</creator><creatorcontrib>Chapman, K.W. ; Boor, K.J.</creatorcontrib><description>The objective of this study was to determine the degree of liking of ultra-pasteurized (UP) milk by 6 to 11 year olds. For comparative purposes, 2% UP milks were evaluated along with 2% conventionally pasteurized high temperature short time (HTST) and 2% ultra high temperature (UHT) milks. A seven-point facial hedonic scale with Peryam & Kroll verbal descriptors for affective testing with children was used with the 6 year olds. For the older children, a seven-point hedonic scale with Peryam & Kroll verbal descriptors was used. The mean degree of liking of UP milk was rated as slightly below “good.” HTST milk was liked slightly more than the UHT milk, which was liked slightly more than the UP milk. How the children felt about milk, in general, significantly affected how much they liked the test milks, with all milks being influenced equally.</description><identifier>ISSN: 0022-0302</identifier><identifier>EISSN: 1525-3198</identifier><identifier>DOI: 10.3168/jds.S0022-0302(01)74553-5</identifier><identifier>PMID: 11352172</identifier><identifier>CODEN: JDSCAE</identifier><language>eng</language><publisher>Savoy, IL: Elsevier Inc</publisher><subject>Agronomy. Soil science and plant productions ; Animals ; Biological and medical sciences ; Child ; Consumer Behavior ; Female ; fluid milk ; Food Handling - methods ; Food Preferences ; Fundamental and applied biological sciences. Psychology ; Humans ; Milk ; Soil science ; Soil surveys, classification and mapping, soil genesis ; Taste ; Temperature ; ultra high temperature ; ultra-pasteurized</subject><ispartof>Journal of dairy science, 2001-04, Vol.84 (4), p.951-954</ispartof><rights>2001 American Dairy Science Association</rights><rights>2001 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c482t-7237852b7ea0f0d8b17d467e0c33f72f127dc37bab2ce12b656986aa7bda6fdc3</citedby><cites>FETCH-LOGICAL-c482t-7237852b7ea0f0d8b17d467e0c33f72f127dc37bab2ce12b656986aa7bda6fdc3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.3168/jds.S0022-0302(01)74553-5$$EHTML$$P50$$Gelsevier$$Hfree_for_read</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=987785$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/11352172$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Chapman, K.W.</creatorcontrib><creatorcontrib>Boor, K.J.</creatorcontrib><title>Acceptance of 2% Ultra-Pasteurized Milk by Consumers, 6 to 11 Years Old</title><title>Journal of dairy science</title><addtitle>J Dairy Sci</addtitle><description>The objective of this study was to determine the degree of liking of ultra-pasteurized (UP) milk by 6 to 11 year olds. For comparative purposes, 2% UP milks were evaluated along with 2% conventionally pasteurized high temperature short time (HTST) and 2% ultra high temperature (UHT) milks. A seven-point facial hedonic scale with Peryam & Kroll verbal descriptors for affective testing with children was used with the 6 year olds. For the older children, a seven-point hedonic scale with Peryam & Kroll verbal descriptors was used. The mean degree of liking of UP milk was rated as slightly below “good.” HTST milk was liked slightly more than the UHT milk, which was liked slightly more than the UP milk. How the children felt about milk, in general, significantly affected how much they liked the test milks, with all milks being influenced equally.</description><subject>Agronomy. Soil science and plant productions</subject><subject>Animals</subject><subject>Biological and medical sciences</subject><subject>Child</subject><subject>Consumer Behavior</subject><subject>Female</subject><subject>fluid milk</subject><subject>Food Handling - methods</subject><subject>Food Preferences</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Humans</subject><subject>Milk</subject><subject>Soil science</subject><subject>Soil surveys, classification and mapping, soil genesis</subject><subject>Taste</subject><subject>Temperature</subject><subject>ultra high temperature</subject><subject>ultra-pasteurized</subject><issn>0022-0302</issn><issn>1525-3198</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2001</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkU1v1DAQhi0EokvhLyAjVNRKpHjsOHaO1Yp-SEVFgh44WY49oS7OZmsnoPLr8XZX5dqTNfLzztjPEPIO2LGARn-69fn4G2OcV0wwfsjgSNVSiko-IwuQXFYCWv2cLB6RPfIq59tSAmfyJdkDEJKD4gtyduIcrie7ckjHnvIDeh2nZKuvNk84p_AXPf0S4i_a3dPluMrzgCl_pA2dRgpAf6BNmV5F_5q86G3M-GZ37pPr08_fl-fV5dXZxfLksnK15lOluFBa8k6hZT3zugPl60Yhc0L0ivfAlXdCdbbjDoF3jWxa3VirOm-bvlztkw_bvus03s2YJzOE7DBGu8JxzkYxLYWWqoDtFnRpzDlhb9YpDDbdG2BmY9EUi-bBotkoMgzMg0UjS_btbsjcDej_J3faCvB-B9jsbOxT8RfyI9dqVX5ZqIMtdRN-3vwJCU0ebIylKWyG69rUppVQuOWWwyLud8BksgtYNuJLxk3Gj-EJj_4Hz8SbxA</recordid><startdate>20010401</startdate><enddate>20010401</enddate><creator>Chapman, K.W.</creator><creator>Boor, K.J.</creator><general>Elsevier Inc</general><general>Am Dairy Sci Assoc</general><general>American Dairy Science Association</general><scope>6I.</scope><scope>AAFTH</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20010401</creationdate><title>Acceptance of 2% Ultra-Pasteurized Milk by Consumers, 6 to 11 Years Old</title><author>Chapman, K.W. ; Boor, K.J.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c482t-7237852b7ea0f0d8b17d467e0c33f72f127dc37bab2ce12b656986aa7bda6fdc3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2001</creationdate><topic>Agronomy. Soil science and plant productions</topic><topic>Animals</topic><topic>Biological and medical sciences</topic><topic>Child</topic><topic>Consumer Behavior</topic><topic>Female</topic><topic>fluid milk</topic><topic>Food Handling - methods</topic><topic>Food Preferences</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Humans</topic><topic>Milk</topic><topic>Soil science</topic><topic>Soil surveys, classification and mapping, soil genesis</topic><topic>Taste</topic><topic>Temperature</topic><topic>ultra high temperature</topic><topic>ultra-pasteurized</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Chapman, K.W.</creatorcontrib><creatorcontrib>Boor, K.J.</creatorcontrib><collection>ScienceDirect Open Access Titles</collection><collection>Elsevier:ScienceDirect:Open Access</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of dairy science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Chapman, K.W.</au><au>Boor, K.J.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Acceptance of 2% Ultra-Pasteurized Milk by Consumers, 6 to 11 Years Old</atitle><jtitle>Journal of dairy science</jtitle><addtitle>J Dairy Sci</addtitle><date>2001-04-01</date><risdate>2001</risdate><volume>84</volume><issue>4</issue><spage>951</spage><epage>954</epage><pages>951-954</pages><issn>0022-0302</issn><eissn>1525-3198</eissn><coden>JDSCAE</coden><abstract>The objective of this study was to determine the degree of liking of ultra-pasteurized (UP) milk by 6 to 11 year olds. For comparative purposes, 2% UP milks were evaluated along with 2% conventionally pasteurized high temperature short time (HTST) and 2% ultra high temperature (UHT) milks. A seven-point facial hedonic scale with Peryam & Kroll verbal descriptors for affective testing with children was used with the 6 year olds. For the older children, a seven-point hedonic scale with Peryam & Kroll verbal descriptors was used. The mean degree of liking of UP milk was rated as slightly below “good.” HTST milk was liked slightly more than the UHT milk, which was liked slightly more than the UP milk. How the children felt about milk, in general, significantly affected how much they liked the test milks, with all milks being influenced equally.</abstract><cop>Savoy, IL</cop><pub>Elsevier Inc</pub><pmid>11352172</pmid><doi>10.3168/jds.S0022-0302(01)74553-5</doi><tpages>4</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-0302 |
| ispartof | Journal of dairy science, 2001-04, Vol.84 (4), p.951-954 |
| issn | 0022-0302 1525-3198 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_70853857 |
| source | MEDLINE; Access via ScienceDirect (Elsevier); EZB-FREE-00999 freely available EZB journals |
| subjects | Agronomy. Soil science and plant productions Animals Biological and medical sciences Child Consumer Behavior Female fluid milk Food Handling - methods Food Preferences Fundamental and applied biological sciences. Psychology Humans Milk Soil science Soil surveys, classification and mapping, soil genesis Taste Temperature ultra high temperature ultra-pasteurized |
| title | Acceptance of 2% Ultra-Pasteurized Milk by Consumers, 6 to 11 Years Old |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-22T05%3A02%3A14IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Acceptance%20of%202%25%20Ultra-Pasteurized%20Milk%20by%20Consumers,%206%20to%2011%20Years%20Old&rft.jtitle=Journal%20of%20dairy%20science&rft.au=Chapman,%20K.W.&rft.date=2001-04-01&rft.volume=84&rft.issue=4&rft.spage=951&rft.epage=954&rft.pages=951-954&rft.issn=0022-0302&rft.eissn=1525-3198&rft.coden=JDSCAE&rft_id=info:doi/10.3168/jds.S0022-0302(01)74553-5&rft_dat=%3Cproquest_cross%3E70853857%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=70853857&rft_id=info:pmid/11352172&rft_els_id=S0022030201745535&rfr_iscdi=true |